Hippie Health Muffins

zucchini muffins

Portland’s Blossoming Lotus makes an amazing no-sugar-added muffin, sweetened only with dried fruit. I had been looking to recreate this for a while (last trip to Portland was in October), and finally merged and adapted a couple of recipes this morning to create my own version. Next time, I will add some chopped nuts. These muffins, of course, are just for me; David tried one and surprisingly liked it (I didn’t expect he would) but I’ve been eating them as a quick breakfast or snack before class.

Carrot Zucchini Muffins

  • 2 tbs egg replacer plus 6 tbs water
  • 1/2 cup silken tofu, blended
  • 3/4 cup dried raisins or currents
  • 3/4 cup soy, rice or almond milk
  • 1 cup unbleached all purpose flour
  • 1 cup unbleached whole wheat flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup grated carrot
  • 3/4 cup grated zucchini
  1. Preheat the oven to 350 degrees; grease a 12-cup muffin tin.
  2. In a medium bowl, mix egg replacer, water, tofu and soy milk.
  3. In a large bowl, combine the flours, baking powder, baking soda, cinnamon, and salt. Add the liquid mix to the flour mix and mix until just combined.
  4. Bake for 20-25 minutes.

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